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Behind the global acclaim, award-winning restaurants and culinary innovation of Josh Niland is a story rarely told. The story of two people building a business, raising four children and navigating the extraordinary pressures of hospitality together. Josh’s contribution to Australian food has earned him international recognition and countless accolades, including the prestigious 2020 delicious. Produce Awards Maggie Beer Award for Outstanding Contribution to Australian Food. In 2025, Saint Peter was ranked No. 66 on The World’s 50 Best Restaurants extended 51–100 list, the only Australian restaurant to feature.  Their new book, Saint Peter: Chapter & Verse, marks a decade of the restaurant that transformed how the world thinks about fish. But it's also a remarkably candid account of the highs, lows and realities of building a hospitality business. Ten years after opening Saint Peter in Sydney, Josh and Julie Niland join Lucy Allon for a deeply personal and refreshingly honest conversation about what it really takes to open a restaurant, keep it open and sustain a marriage and family along the way. For the first time, we hear more of Julie's story. Largely out of the public spotlight until now, she's been instrumental in building the business from day one, managing everything from finances and operations to marketing, e-commerce and new commercial opportunities. Together, Josh and Julie reflect on the pressures, personal sacrifices and difficult decisions behind their success. They share how their partnership works, what they've learnt about leadership and resilience, and why the emotional cost of running a restaurant deserves more honest conversation. From the painful decision to close restaurants to Josh's emotional response to reading Julie's chapter, this is a conversation about much more than food. In this episode: Julie Niland's pivotal, largely unseen role in building Saint Peter The financial and emotional realities behind restaurant success Marriage, parenting and working together under pressure Business closures, setbacks and the courage to make difficult decisions Building a trusted team and learning to delegate Diversifying beyond restaurants through innovation and e-commerce Cooking with the world's best: Rasmus Munk, Joan Roca & Virgilio Martínez The personal stories behind Saint Peter: Chapter & Verse Why, after everything, Josh and Julie still consider their friendship their greatest success About Josh & Julie Niland Josh and Julie Niland are the husband-and-wife team behind Sydney's internationally acclaimed Saint Peter, which celebrated its 10th anniversary in September 2026. Josh is one of Australia's most influential chefs, renowned for revolutionising the way the world thinks about fish through his innovative whole-fish philosophy. While Josh has been the public face of the business, Julie has played an instrumental role behind the scenes, driving operations, finances, marketing and business development while raising their four children. Together, they've built an extraordinary hospitality business through innovation, resilience and an unwavering commitment to their craft. Their latest book, Saint Peter: Chapter & Verse, offers an honest account of the triumphs, challenges and personal sacrifices behind a decade in business. Find out more Saint Peter Restaurant & Hotel: www.saintpeter.com.au Saint Peter: Chapter & Verse: Explore the book Saint Peter Shop: shop.saintpeter.com.au Fish Butchery: www.fishbutchery.com.au About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain - the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry. You can find us:• Straight To The Source Podcast: https://lnk.to/jBCTBE • Instagram: https://www.instagram.com/straight_to_the_source/ • Website: http://straighttothesource.com.au Tawnya Bahr  LinkedIn:  https://www.linkedin.com/in/tawnyabahr/  Instagram: @tawnyabahr   Email: [email protected] Lucy Allon LinkedIn:  https://www.linkedin.com/in/lucyallon/  Instagram: @lucy_allon  Email: [email protected] @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

Damien Pignolet, an icon of Australian dining, and acclaimed chef Jason Roberts sit down to reflect on a relationship spanning more than 30 years, one shaped by food, mentorship, trust and friendship. What makes someone back a young chef before everyone else can see what they’re capable of? From Claude’s and Bistro Moncur to the Josephine Pignolet Young Chef of the Year Award, this conversation explores mentorship, trust, kitchen pressure, and the evolution of Sydney dining. Damien recalls recognising something in a young Jason that mattered more than hierarchy: guts, determination and creativity. When Bistro Moncur suddenly lost its head chef and several brigade members, Damien put Jason in charge at just 23. His approach was simple: spot talent, support it and give it room to grow. For Jason, that mentorship became something far bigger. After a difficult childhood and growing up without a consistent father figure, food became a place of safety, and Damien became one of the people who helped shape not only the chef he would become, but the man. Together they reflect on four decades of Australian hospitality: restaurant reviews, Michelin-starred memories, uncompromising standards, staff culture, impossible services and the enormous pressure of keeping a hospitality business alive. Damien also shares the reality of navigating the Global Financial Crisis, when his businesses were losing around $100,000 a week, while protecting food quality and looking after staff remained non-negotiable. But this isn’t a nostalgia piece. Damien and Jason also look at what hospitality needs now: genuine mentorship, stronger support for young chefs, better kitchen cultures and the confidence to put your hand up and ask for help. There are some cracking stories along the way too, from Jason sleeping overnight at the restaurant to monitor terrines to wedding-day confessions, café de Paris butter, foie gras and the debate over whether cooking or cycling is better therapy. And beneath it all sits a bigger question: if time is our most valuable currency, who and what deserves it? For Damien and Jason, the answer comes back to people. In this episode Why Damien Pignolet backed Jason Roberts to become head chef at just 23 What great mentors see in people before the rest of the room catches up Claude’s, Bistro Moncur and the kitchens that helped shape Sydney dining The brutal pressure behind running a restaurant when the numbers stop adding up Why old-school standards don’t have to mean old-school kitchen culture What young chefs actually need from leaders now The fine line between resilience, pressure and knowing when to ask for help Jason sleeping at the restaurant to keep an eye on terrines, plus a few other stories that probably shouldn’t have left the kitchen Michelin memories, foie gras, café de Paris butter and the things chefs never quite stop obsessing over Why time may be the most valuable currency we have, and who is actually worth spending it on A thought worth taking away  “My relationship with Damien goes beyond food. It’s food and life. It’s food and dreams. It’s food and death. It’s food and humility.” – Jason Roberts “You see talent, you should identify talent and you should feed talent. Feed it with practical things, feed it with love and respect because it’ll come back.” – Damien Pignolet About Damien Pignolet  Damien Pignolet is one of the great figures of Australian hospitality, a chef, restaurateur and mentor whose influence can be felt across generations of Australian kitchens. Over more than four decades, he helped define Sydney dining through landmark restaurants including Claude’s and Bistro Moncur, bringing together classical French technique, exacting standards and a deep belief in nurturing young talent. His legacy is not only in the food he has cooked, but in the chefs he has backed, challenged and helped shape. He also created the Josephine Pignolet Young Chef of the Year Award to support the next generation. For many in the industry, Damien is more than a celebrated chef. He is a teacher, a mentor and a genuine legend of Australian dining. About Jason Roberts Jason Roberts is an internationally recognised chef, author and television personality whose career has spanned Australia and the United States. Born in New Zealand, he built his culinary foundations in Sydney, spending seven years as Executive Chef at Bistro Moncur under the mentorship of Damien Pignolet. Known for his classical French training, warmth and instinctive approach to food, Jason went on to become a familiar face on Australian and US television, including Fresh, Ready Steady Cook and The Chew. His career has moved across restaurants, media and food advocacy, but mentorship, connection and a deep respect for produce remain central to his work. People, places & dishes mentioned Claude's Bistro Moncur William Angliss Institute Foie gras Terrines Josephine Pignolet Young Chef of the Year Award Café de Paris butter La Buvette Nathan Sasi Morgan McGlone Neil Perry Episode Partner This episode is proudly supported by Seaway Logistics, local experts in global trade. Website: https://www.seaway.com.au/ LinkedIn: https://www.linkedin.com/company/seawaygroup About Straight To The Source  Straight To The Source is an Australian food and hospitality consultancy and podcast sharing the stories of chefs, farmers, producers and the people behind our food. Hosted by Tawnya Bahr and Lucy Allon, it explores provenance, knowledge and lived experience to better understand where food comes from, who shapes it and why it matters. You can find us: • Straight To The Source Podcast: https://lnk.to/jBCTBE • Instagram: https://www.instagram.com/straight_to_the_source/ • Website: http://straighttothesource.com.au Tawnya Bahr:  LinkedIn:  https://www.linkedin.com/in/tawnyabahr/  Instagram: @tawnyabahr   Lucy Allon: LinkedIn:  https://www.linkedin.com/in/lucyallon/  Instagram: @lucy_allon  @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

Why is it easier to buy imported tuna in an Australian supermarket than tuna caught off our own coast? Heidi Walker, co-founder of Walker's Seafood and Walker's Tuna, explains why. Australia exports about 70% of the seafood it catches and imports about 70% of what it eats. Local fishers pay Australian wages and Australian fuel prices, and they compete against subsidised foreign fleets fishing the high seas with few rules. The country also has no scaled seafood canning facility left. Heidi and her husband Pavo started with one of the oldest wooden tuna boats on the East Coast and no experience. They built Australia's largest wild-caught tuna company and became the first Australian tuna business to earn MSC certification. Now Walker's Tuna is the first Australian MSC-certified tuna stocked by a major supermarket, and it is in every Coles in the country. This episode is proudly presented by Seaway Logistics, local experts in global trade. In this episode: Why imported tuna dominates Australian shelves, and what it costs to send one boat to sea ($70,000 a trip) The last tank of fuel and the recycled fishing line that saved the business How one swordfish for George Calombaris started a direct-to-chef strategy What MSC certification actually proves, and why "line-caught" or "small boat" doesn't automatically mean sustainable Creating a preserved albacore with Neil Perry, packed in Australian cold-pressed olive oil Why the product is made in Thailand, and why that isn't a compromise The proposed marine park that Heidi says could push Australians toward more imported fish About Walker's Seafood and Walker's Tuna Walker's Seafood Australia is a family-owned wild-caught tuna and swordfish business based in Mooloolaba, Queensland, founded by Heidi and Pavo Walker. It started with one old wooden boat and now runs four vessels in the Eastern Tuna and Billfish Fishery, supplying chefs across Australia and exporting to the US and Japan. In 2015, Walker's became the first Australian tuna company to achieve MSC certification, the global standard for sustainable wild-caught seafood. Every boat carries 24/7 cameras and the Australian Fisheries Management Authority monitors them. Walker's Tuna is the company's preserved range: Australian albacore in Australian cold-pressed olive oil, sold in jars and foil-lined pouches and developed with Neil Perry. It is the first Australian tuna stocked by a major supermarket, and it's available in every Coles nationally, around 200 Woolworths stores and independent grocers. Food service packs and frozen saku and poke cuts are also available for chefs. Links Walker's Seafood Australia: https://walkerstuna.com/ Walkers on Instagram: https://www.instagram.com/walkerseafoods  Heidi Walker on LinkedIn:https://www.linkedin.com/in/heidi-walker-2b98b1123/ Marine Stewardship Council (MSC): https://www.msc.org/en-us/for-business/supply-chain-companies/get-certified AFMA, Eastern Tuna and Billfish Fishery: https://www.afma.gov.au/ Learn More & Connect with Seaway Logistics Website: https://www.seaway.com.au/ LinkedIn: https://www.linkedin.com/company/seawaygroup Australian tuna, albacore tuna, MSC certified tuna, sustainable seafood Australia, imported seafood, Walker's Tuna, Heidi Walker, Pavo Walker, Mooloolaba, preserved tuna, freight logistics   About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain- the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry. You can find us:• Straight To The Source Podcast: https://lnk.to/jBCTBE • Instagram: https://www.instagram.com/straight_to_the_source/ • Website: http://straighttothesource.com.au Tawnya Bahr:  LinkedIn:  https://www.linkedin.com/in/tawnyabahr/  Instagram: @tawnyabahr   Email: [email protected] Lucy Allon: LinkedIn:  https://www.linkedin.com/in/lucyallon/  Instagram: @lucy_allon  Email: [email protected] @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

Meredith Dairy’s marinated goat cheese has become one of Australia’s most recognisable food products. But behind that famous jar is a far bigger story about farming, family, innovation, sustainability and what it really takes to build an Australian food business with global reach. In this episode of Straight To The Source, Tawnya Bahr sits down with Angus Cameron, the next generation helping steer Meredith Dairy, to get beyond the cheese and into the realities of running one of Australia’s best-known family-owned dairy businesses. Meredith Dairy began after Sandy and Julie Cameron turned to sheep and goat dairying in the early 1990s as traditional farming economics became increasingly difficult. Today, the vertically integrated business farms, milks and manufactures its products on its 4,500-acre property in Meredith, Victoria, controlling its supply chain from paddock through to finished product. Angus talks about growing up inside the business, stepping into a second-generation family operation and the responsibility that comes with taking an established Australian food brand into its next chapter. And then there is the question most consumers never ask: what happens to the male goats? Dairy farming inevitably produces animals that cannot enter the milking herd, raising much bigger questions around whole-animal utilisation, waste, animal welfare and how we place value on food. It is one of the less comfortable realities sitting behind dairy production, and one chefs and consumers rarely get to see. The conversation also digs into sustainability beyond the buzzwords. At Meredith Dairy, grains grown on the farm feed the dairy animals, straw becomes bedding, cheese whey is fed to cattle and manure is returned to the soil, while the business continues to invest in renewable energy, water conservation, recycling and land management. For chefs, there is another lesson here. Knowing an ingredient means understanding more than flavour and functionality. It means understanding the farming system, the people, the animals, the waste streams and the decisions made long before that ingredient lands in your cool room. Meredith Dairy products are now sold across Australia and internationally, with Angus working across marketing and export as the family business continues to grow beyond its Victorian farm gate. This is a conversation about Australian goat cheese, but it is really about something much bigger: how you build a food business that can scale without losing sight of the farm it came from. In this episode, Tawnya and Angus explore: How Meredith Dairy grew from a Victorian family farm into an internationally recognised Australian food brand The story behind Meredith Dairy’s goat cheese and yoghurt Growing up inside a family farming business What succession really looks like when the next generation steps in The realities and pressures of farming in Australia The uncomfortable question of what happens to male goats in a dairy system Whole-animal utilisation and why chefs should be part of that conversation Sustainability beyond marketing language Turning farm by-products into useful resources Maintaining quality while growing production Taking an Australian regional food brand into international markets What Angus believes the next chapter of Meredith Dairy could look like This episode is proudly presented by Seaway Logistics, local experts in global trade. Learn More & Connect with Seaway Logistics Website: https://www.seaway.com.au/ LinkedIn: https://www.linkedin.com/company/seawaygroup About Meredith Dairy  Meredith Dairy is one of Australia’s leading family-owned sheep and goat dairies, founded by Sandy and Julie Cameron in Meredith, Victoria. Sandy brought a veterinary and animal husbandry background to the farm, while Julie, a trained nurse, helped build the business from the ground up alongside him. What began as a move to diversify from traditional farming has grown into a vertically integrated dairy business producing acclaimed goat and sheep milk cheeses and yoghurts. Today, the next generation is stepping forward, with their son Angus Cameron increasingly involved in the business and helping shape Meredith Dairy’s future while staying true to its focus on quality, sustainability, innovation and strong Australian farming. Learn more about Meredith Dairy: https://meredithdairy.com  About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry. You can find us:• Straight To The Source Podcast: https://lnk.to/jBCTBE • Instagram: https://www.instagram.com/straight_to_the_source/ • Website: http://straighttothesource.com.au Tawnya Bahr:  LinkedIn:  https://www.linkedin.com/in/tawnyabahr/  Instagram: @tawnyabahr   Email: [email protected] Lucy Allon: LinkedIn:  https://www.linkedin.com/in/lucyallon/  Instagram: @lucy_allon  Email: [email protected] Meredith Dairy, Angus Cameron, Meredith Dairy, Meredith Dairy goat cheese, Australian goat cheese, marinated goat cheese, Australian dairy farming, goat farming Australia, Victorian dairy farm, Australian family business, sustainable dairy farming, farm sustainability Australia, Australian food producers, goat cheese Australia, male goats dairy industry, goat meat Australia, whole animal utilisation, sustainable agriculture Australia, Australian farmers, food provenance, farm to plate, Australian chefs, foodservice Australia, Lucy Allon, Seaway Logistics, Straight To The Source podcast, Tawnya Bahr @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

For Robert “Macka” Mackenzie, fourth-generation cattle farmer behind Macka's Australian Black Angus Pastoral & Beef, it comes down to the one-percenters. In this episode of Straight To The Source, Tawnya Bahr invites Macka into the studio to explore the small decisions that add up to better beef, from premium Angus genetics and soil health to pasture management, sustainability, traceability and resilience. Macka shares his journey from leaving school at 14 and growing up on the family farm to building an operation spanning more than 20,000 acres across eight New South Wales properties, with the fifth generation now involved. They unpack how drought, bushfires and floods reshaped the business, driving investment in water infrastructure, fire preparedness and farm resilience. Macka also explains why healthy soil is central to the future of Australian cattle farming, and how rotational grazing, soil science and increasing soil carbon can improve water-holding capacity. The conversation moves beyond the farm gate into the realities of building a branded beef business. Macka shares why provenance, traceability, animal welfare and sustainability matter to today’s consumers, how Macka's diversified into eight export markets, and how having its brand copied overseas accelerated its investment in paddock-to-plate traceability. They also explore nose-to-tail value adding, from sausages, meatballs and dumplings to award-winning beef pies, alongside Macka's significant investment in Angus genetics, marbling, fertility and feed efficiency. It’s a straight-talking conversation about Australian beef, Angus genetics, regenerative farming, soil carbon, sustainability, traceability, export markets and the future of farming. Because great beef isn’t created by one big decision. It’s built through hundreds of small ones. Resources Meat and Livestock Australia https://www.mla.com.au/ Royal Agricultural Society https://www.rasnsw.com.au/ This episode is proudly presented by Seaway Logistics, local experts in global trade. Learn More & Connect with Seaway. Website: https://www.seaway.com.au/ LinkedIn: https://www.linkedin.com/company/seawaygroup About Robert Mackenzie Robert “Macka” Mackenzie is a fourth-generation New South Wales cattle farmer and the driving force behind Macka's Australian Black Angus Pastoral & Beef. With a strong focus on premium Angus genetics, soil health, sustainability, traceability and eating quality, Macka has helped grow the family operation to more than 20,000 acres across eight properties, with the fifth generation now involved in the business. His philosophy is simple: focus on the one-percenters, produce with pride and leave the land and business in better shape for the next generation. About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry. You can find us:• Straight To The Source Podcast: https://lnk.to/jBCTBE • Instagram: https://www.instagram.com/straight_to_the_source/ • Website: http://straighttothesource.com.au Tawnya Bahr LinkedIn:  https://www.linkedin.com/in/tawnyabahr/  Instagram: @tawnyabahr   Email: [email protected] Lucy Allon LinkedIn:  https://www.linkedin.com/in/lucyallon/  Instagram: @lucy_allon  Email: [email protected] Robert Mackenzie, Robert Macka Mackenzie, Macka's Australian Black Angus Pastoral and Beef, Australian Angus beef, Australian beef farmers, premium Australian beef, Angus cattle Australia, sustainable beef farming, regenerative agriculture Australia, soil carbon farming, carbon neutral beef Australia, beef sustainability, cattle genetics Australia, Angus genetics, paddock to gate beef, Australian beef provenance, beef traceability, Australian beef export, Meat and Livestock Australia, MLA, Australian farmers, beef supply chain, grass fed grain finished beef, sustainable agriculture, soil health farming, cattle methane reduction, beef chefs Australia, Sydney Royal Fine Food competition, Seaway Logistics, Tawnya Bahr, Lucy Allon, Australian food podcast, agriculture podcast Australia, Straight To The Source podcast @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

Potatoes and onions might be everyday ingredients, but there’s nothing ordinary about what goes into growing them, choosing the right varieties, or getting them from paddock to plate. In this episode of Straight To The Source, Lucy Allon sits down with John Tselekidis, Chief Commercial Officer of Mitolo Family Farms, one of Australia’s biggest fresh market potato and onion producers, to give these kitchen staples the attention they deserve. John takes us behind the scenes of fresh produce at scale, where up to 80 potato varieties can be in trial at any one time and developing a new variety can take up to a decade. And yes, the potato you choose really can make or break your mash, roasties or baked spud. They dig into the story behind Mitolo’s Low Carb potato, the nutritional value of potatoes and onions, and why these affordable ingredients are more relevant than ever as chefs juggle flavour, trends, dietary demands, sustainability and rising food costs. There’s also plenty on innovation, reducing waste, what’s happening on farm, and how chefs and food trends influence what gets planted next. From South Australian paddocks to restaurant kitchens, supermarkets and dinner tables across the country, this is the bigger story behind two ingredients we all think we know. Turns out, potatoes and onions have a lot more going on than we give them credit for!  What You’ll Hear in This Episode Growing potatoes year-round: How South Australia’s growing regions enable Mitolo to harvest quality potatoes throughout the year. Why potato variety matters: How different varieties perform for mash, roasting, baking and other culinary applications. Inside potato R&D: Why Mitolo trials up to 80 potato varieties and how commercialisation can take around 10 years. Developing the Low Carb potato: How Mitolo created a naturally lower-carb potato without compromising taste or eating quality. The nutrition of Australian onions: The often overlooked benefits of onions, from gut health and antioxidants to healthy ageing. Connecting chefs to the farm: Straight To The Source’s work with Hort Innovation and Australian Onions, bringing chefs and health professionals to Mitolo Family Farms. How chefs inspire innovation: How culinary trends influence Mitolo’s potato and onion innovation. Food trends driving new ideas: From smashed potatoes and plant-based dishes to global flavours and creative alternatives to pastry. Sustainable farming: How cover crops, crop rotation, soil management and shorter growing cycles support more sustainable production. Big potential from humble ingredients: How potatoes and onions deliver flavour, nutrition and value while helping chefs manage food costs. Fresh produce logistics: The supply chain and freight partnerships behind moving tonnes of Australian produce around the country and overseas. Feeding communities: How Mitolo supports Foodbank, SecondBite and local communities with fresh Australian produce. Follow & Learn More About Mitolo Family Farms Mitolo Family Farms: https://mitolofamilyfarms.com.au/ Instagram: https://www.instagram.com/mitolofamilyfarms/ LinkedIn: https://www.linkedin.com/company/mitolo-family-farms/ Resources & Mentions Mitolo Family Farms: https://mitolofamilyfarms.com.au/ Australian Onions: https://www.australianonions.com.au/ Australian Onions Foodservice: https://www.australianonions.com.au/food-service/ Hort Innovation: https://www.horticulture.com.au/ Foodbank Australia: https://www.foodbank.org.au/ SecondBite: https://secondbite.org/ About John Tselekidis John Tselekidis is Chief Commercial Officer at Mitolo Family Farms, one of Australia’s largest fresh market potato and onion producers. After more than two decades working across fast moving consumer goods, John joined Mitolo Family Farms in 2019, bringing his commercial, sales and marketing experience into Australian fresh produce. Today, his work spans the commercial side of a farming business supplying potatoes and onions across retail, foodservice and export markets, with a strong focus on consumer trends, innovation and finding new ways to inspire Australians to cook with and enjoy fresh produce. This episode is proudly presented by Seaway Logistics, local experts in global trade. Learn More & Connect with Seaway Logistics Website: https://www.seaway.com.au/ LinkedIn: https://www.linkedin.com/company/seawaygroup About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia’s food and hospitality industry. Straight To The Source Food Podcast: https://lnk.to/jBCTBE Instagram: https://www.instagram.com/straight_to_the_source/ Website: http://straighttothesource.com.au Tawnya Bahr LinkedIn: https://www.linkedin.com/in/tawnyabahr/ Instagram: @tawnyabahr Email: [email protected] Lucy Allon LinkedIn: https://www.linkedin.com/in/lucyallon/ Instagram: @lucy_allon Email: [email protected] John Tselekidis, Mitolo Family Farms, Australian potatoes, Australian onions, potato farming Australia, onion farming Australia, South Australian farming, Australian fresh produce, potato varieties, Low Carb potatoes, potato nutrition, onion nutrition, Australian Onions, Hort Innovation, foodservice Australia, chefs Australia, culinary innovation, food trends 2026, plant based menus, food costs, sustainable farming, sustainable agriculture Australia, crop rotation, food waste, farm to plate, paddock to plate, fresh produce supply chain, Australian growers, Australian agriculture, Foodbank Australia, SecondBite, Seaway Logistics, freight, transport, logistics, Straight To The Source podcast @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

Stefano Catino has helped put Australian bar culture on the world stage. As co-founder of The Maybe Group, the hospitality entrepreneur behind celebrated Sydney venues including Maybe Sammy, Maybe Frank and El Primo Sanchez, Stefano has built a global reputation not just for exceptional cocktails, but for creating experiences people remember. In this episode of Straight To The Source, Stefano joins Lucy Allon to unpack the thinking behind that success. From being recently recognised as one of the most influential people shaping the global bar industry, and Maybe Sammy’s bottled Australian Jasmine Negroni earning recognition from Qantas, to building strong teams, leading from the floor and balancing creativity with commercial reality, Stefano shares an insightful and refreshingly candid perspective on what makes hospitality businesses work. He also explores how increasingly knowledgeable, health-conscious consumers are changing the way we drink and dine, why Sydney may have too many venues competing for the same customers, and why the future of hospitality may lie not in bigger budgets or more complicated concepts, but in authentic stories, great people, and experiences created with genuine heart. What You’ll Hear in This Episode Global recognition and redefining success: What being named No. 23 in the Drinks International Bar World 100 means to Stefano, and why success today goes well beyond awards. Why hospitality must make commercial sense: The importance of balancing creativity and accolades with profitability, happy customers and a sustainable business. The “gift of people”: How growing up in Vernazza shaped Stefano’s instinct for bringing people together and his belief that genuine hospitality starts with loving people. Service versus hospitality: Why guests may forget what they ate or drank, but they remember how you made them feel, and why the fundamentals still need to come first. Taking Maybe Sammy beyond the bar: How the group translates its hospitality philosophy into its bottled cocktail range, including the award winning Australian Jasmine Negroni served by Qantas. Building culture as you grow: Why Stefano believes leaders need to stay present, lead by example and remain connected to the people delivering the experience every day. Hiring and leading great teams: Why personality, work ethic and being a team player can matter more than an impressive CV, and why good leaders give people the tools to perform while continuing to learn from them. Why Australian venues struggle with longevity: Stefano’s candid take on changing customer expectations, the constant demand for something new and why he’d like to see more venues become true institutions. Why people are drinking less but better: How greater knowledge, access to information and a focus on health are creating more informed and discerning customers. Does Australia have too many venues? Stefano on market saturation, the rise of great neighbourhood dining and the increasing competition for customers. Why the next great venue needs a story: From Bar Leone in Hong Kong to Caretaker’s Cottage in Melbourne, why Stefano believes authentic, personal concepts are standing out over complexity and expensive fit outs. What success means today: Why, beyond venues and global recognition, family, empathy and ultimately being remembered as a good person matter most to Stefano. Follow Stefano Catino & The Maybe Group Stefano Catino: @stefano_catino The Maybe Group: @themaybegroup Maybe Sammy: @maybe_sammy_sydney El Primo Sanchez: @elprimosanchez Maybe Frank: @maybefranksydney Dean & Nancy on 22: @deanandnancyon22 Resources & Mentions Maybe Sammy: https://www.maybesammy.com The Maybe Group: https://www.maybegroup.com The World’s 50 Best Bars: https://www.worlds50bestbars.com Drinks International Bar World 100: https://drinksint.com Qantas: https://www.qantas.com Table For: https://www.tablefor.com.au  About Stefano Catino Stefano Catino is the co-founder of The Maybe Group, the hospitality group behind acclaimed Sydney venues including Maybe Sammy, Maybe Frank and El Primo Sanchez. Recognised as No. 23 in the Drinks International Bar World 100, Stefano has become an influential voice in the international bar industry. His approach centres on genuine hospitality, strong team culture, memorable guest experiences and creating venues with a clear story and identity. This episode is proudly presented by Seaway Logistics, local experts in global trade. Learn More & Connect with Seaway Logistics Website: https://www.seaway.com.au/ LinkedIn: https://www.linkedin.com/company/seawaygroup  About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia’s food and hospitality industry. You can find us: • Straight To The Source Food Podcast: https://lnk.to/jBCTBE • Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/ • Straight To The Source Website: http://straighttothesource.com.au Tawnya Bahr • LinkedIn: https://www.linkedin.com/in/tawnyabahr/ • Instagram: @tawnyabahr• Email: [email protected] Lucy Allon • LinkedIn: https://www.linkedin.com/in/lucyallon/ • Instagram: @lucy_allon • Email: [email protected] Keywords: Stefano Catino, Maybe Sammy, The Maybe Group, Maybe Frank, El Primo Sanchez, Sydney bars, Australian hospitality, Australian bar industry, cocktail bars Sydney, hospitality leadership, hospitality culture, guest experience, bar trends 2026, cocktail trends, Drinks International Bar World 100, World's 50 Best Bars, Australian cocktails, Jasmine Negroni, hospitality business, hospitality podcast Australia, Straight To The Source, Seaway Logistics, freight, transport, logistics @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

“A dream without a plan stays a dream for a very long time" - Luca Ciano  Luca Ciano has built a food career that doesn’t fit neatly into one box. He’s the chef-turned-entrepreneur behind one of Australia’s most recognisable pasta sauce brands, with products now sold across Australia and into Asia. He’s also a two-time cookbook author, TV chef, and global ambassador for Parmigiano Reggiano and Prosciutto di Parma. But this episode goes well beyond the polished version.  Luca talks chef ego, ambition, fatherhood and the relentless grind behind building a food business from scratch. From bluffing his way through his first whole tuna at 21, to growing a pasta sauce brand into an international business, to speaking candidly about a mental health breakdown, this is Luca without the filter. Funny, driven, vulnerable, and very Italian, this is a conversation about what it really takes to build a career, a brand, and a life in food. Key Takeaways Building a pasta sauce brand from four products to distribution across Australia and four Asian countries The economics of food production: margins, pricing, and staying true to quality Why farmers’ markets were the ultimate training ground for reading customer feedback Sourcing Australian durum wheat and the "golden triangle" of dry pasta production Chef life in five-star hotels, and the toll long hours take on mental health A formative story about landing his first head chef mentor in Bermuda Experiencing discrimination abroad as a young chef with dreadlocks The mindset of saying yes before you feel "ready", and why that fuels growth A full risotto Milanese recipe: Carnaroli rice, saffron, bone marrow, and the dry-toasting method Growing up without a father and how that shaped his approach to raising his daughter, Stella Balancing 40+ flights a year with family life and international business An honest conversation about a near-breakdown, triggered in part by losing a friend to suicide, and the importance of speaking up A rapid-fire round: coffee vs Aperol, fridge staples, dream chef collaborations, and his go-to pasta dish Final words of advice: dream big, but back it with a plan It’s an energetic, funny, and refreshingly unfiltered conversation about Italian food, entrepreneurship, hospitality, family, and the hustle behind building a successful food business. Straight To The Source is hosted by Tawnya Bahr and Lucy Allon, taking listeners behind the scenes with the chefs, producers, entrepreneurs and industry leaders shaping Australia’s food and hospitality landscape. This episode is proudly presented by Seaway Logistics, local experts in global trade. About Luca Ciano Luca Ciano is an Italian-born chef, food entrepreneur, author and passionate ambassador for authentic Italian food. After building his career in professional kitchens across Italy, London and Australia, Luca has gone on to create a diverse career spanning restaurants, television, brand partnerships, food education, product development, and international food tours. He is the founder of Luca Ciano Pasta Sauces, a premium range inspired by the flavours and traditions of his Italian upbringing and made in Australia using quality ingredients. Over the past decade, the brand has grown across Australia and into international markets. Luca is also a global ambassador for Parmigiano Reggiano and Prosciutto di Parma, sharing his knowledge of Italian ingredients, regional food traditions and the producers behind them. Whether he is cooking, developing products, leading culinary tours through Italy or speaking with consumers and chefs, Luca’s approach is grounded in simplicity, quality ingredients and a deep respect for provenance. At the heart of his work is a belief that great food should connect people to place, culture and the people who produce it. Contact Luca Ciano: Instagram: @cheflucaciano Instagram: @cheflucaciano_products LinkedIn: @Luca Ciano — Ciano Enterprise Pty Ltd Facebook: @Chef Luca Ciano  YouTube: @lucaciano1977 Discover and Follow Seaways Logistics https://www.linkedin.com/company/seawaygroup/home/  About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry. You can find us: Straight To The Source Podcast: https://lnk.to/jBCTBEInstagram: https://www.instagram.com/straight_to_the_source/Website: http://straighttothesource.com.au Luca Ciano, Chef Luca Ciano, Luca Ciano pasta sauce, Italian chef Australia, Australian food entrepreneur, Italian food podcast, chef podcast Australia, pasta sauce Australia, Italian pasta, Parmigiano Reggiano, Prosciutto di Parma, Australian food producers, food manufacturing Australia, food export Australia, farmers markets Australia, Italian food tours, hospitality podcast, Lucy Allon, Tawnya Bahr, Straight To The Source podcast, food business, chef entrepreneur, farmers market, Australia, Seaway Logistics, freight, transport, logistics @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

This week on Straight To The Source, we're pulling up a chair with the humans behind two of Australia's most obsessed-over dessert brands: Oliver Allis, the guy who took a struggling frozen yoghurt shop from four stores to 75 (plus Singapore, because why not), and Eddie Stewart, the chef and baker who turned a drunken Tokyo night out into a Lamington institution. We're talking origin stories, cult followings, and the two-year "ghosting" saga that almost stopped their collaboration. Now Yo-Chi and Tokyo Lamington are dropping a full takeover: hand-dipped micro Lamingtons, a yoghurt that tastes like the real thing, and 5,000kg of collab magic hitting stores nationwide. Limited edition. Blink, and you'll miss it. Grab a spoon - this one's sweet, a little unhinged, and 100% worth the listen. In this episode: How Ollie turned a dying frozen yoghurt brand into a national name Eddie's pandemic-fuelled bakery hustle (and the drunk night that started it all) The full story behind the Yo-Chi x Tokyo Lamington collab Why "same values" beats big money every time in a good collaboration The sustainable packaging move most brands are too lazy to make. Yo-Chi's KeepCup-designed reusable "Go Bowl" (10% off every reuse) and Tokyo Lamington's tape-free, fully recyclable boxes Key Takeaways On why the collaboration took two years: Oliver first pitched mini lamingtons to Eddie in Newtown before Yo-Chii had even opened a Sydney store and didn't hear back for two years. "A two-year ghost," Eddie admits, before finally messaging: "We've cracked the code." The lesson, in Oliver’s words: "Put it out there, let it simmer, and see what happens." On instilling culture at scale: Ollie doesn't rely on a values statement. "We don't have values, we have stuff we care about," he says, running face-to-face sessions in every state to explain why small things, like smiling, matter to the business. On genuine hospitality: "If you put yourself under that pressure to build that team, you don't do a good job at it," says Eddie. "It just naturally comes." He points to Tokyo Lamington's Newtown store, where a largely Japanese staff have built their own community around staff lunches and after-work drinks. On choosing the right collaborators: "A great collaboration is two brands working together with the same values and the same endgame," says Eddie. Both founders say they've turned down or regretted partnerships where the other side was chasing profit over genuine brand fit. On sustainability as more than a gesture: Yo-Chi’s reusable Go Bowl program was co-designed with KeepCup, offers 10% off every reuse and has grown reuse rates from 0.01% to a record 1.3% of transactions. Tokyo Lamington's recyclable, tape-free boxes are, in Eddie's words, "a pain" for staff to fold but "a beautiful box" customers keep and repurpose. On taking the leap: Asked what advice they'd give their younger selves, Eddie says simply: "Take the chance and do it." Oliver’s answer: "Stay true to yourself. Stay curious." About Oliver Allis & Yo-Chi Oliver Allis is the co-founder and driving force behind Yo-Chi, one of Australia's most loved frozen yoghurt brands. After finishing his Bachelor of Business and a year travelling Latin America, Oliver teamed up with his father to take on Yo-Chi during the height of COVID, turning four struggling Melbourne venues into a national brand with 75 stores across Australia and international locations in Singapore. A self-described "brand marketing guy" at heart, Oliver has built Yo-Chi's cult following through bold local partnerships, sustainability initiatives like the reusable Go Bowl, and a company culture rooted in positivity over profit. When he's not dreaming up new yoghurt flavours, you'll find him tending to his backyard finger lime garden, 37 varieties and counting.  About Eddie Stewart & Tokyo Lamington Eddie Stewart is the co-founder of Tokyo Lamington, the bakery brand born from a drunken night out in Japan. After a MasterChef stint and a COVID-scrapped plan to open in Tokyo, Eddie and business partner Min Chai opened their first shop on Australia Street with just $20,000 and a lot of hustle. What began with three hand-baked Lamington flavours has grown into a beloved brand with cafes in Marrickville and Newtown, known for seasonal collabs and a staff culture Eddie calls "one big family." A self-confessed cheese fiend, he's always up for a chat and a good collaboration.  This episode is proudly brought to you by Seaway Logistics, local experts in global trade.  Seaway website: https://www.seaway.com.au About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry. You can find us:• Straight To The Source Podcast: https://lnk.to/jBCTBE • Instagram: https://www.instagram.com/straight_to_the_source/ • Website: http://straighttothesource.com.au Keywords:  Yo-Chi, Tokyo Lamington, brand collaboration, frozen yoghurt, Lamingtons, Australian food entrepreneurs, food and hospitality podcast, Tawnya Bahr, Lucy Allon, Straight To The Source, Seaway Logistics, Ollie Allis, Eddie Stewart, Business, Food, Dessert, Hospitality,  Cult Food Brands, Yochi founder  @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

He was nicknamed "Herbie" at school before he ever knew it would become a global brand. Ian Hemphill grew up in a nursery in Dural in the 1950s, watched his mother write Australia's first published book on herbs, trained as an actor at NIDA, sat with 300 spice merchants in New Delhi and finally felt like he'd "found his tribe" - and then, in 1997, took $45 on the first day of trading from a converted terrace house in Rozelle. Nearly three decades later, Herbies Spices is one of Australia's most trusted names in herbs and spices, built on 120 handcrafted blends, zero outsourcing, an 800-page spice bible, and a philosophy that quality isn't negotiable, even if it means going out of stock. In this episode, Ian talks about asafoetida (once branded "devil's dung"), the ghost of an old spice trader who may or may not have guided a 21-ingredient ras el hanout, why chefs are chronically under-seasoning, and why "spicy" might be the most misunderstood word in the culinary world. What You'll Hear in This Episode A childhood steeped in herbs - Growing up at his parents' nursery in Dural, where his mother Rosemary (yes, actually named Rosemary) wrote Fragrance and Flavour, Australia's first herb book, and won a bronze medallion at the Frankfurt International Cookbook Fair in 1960 From NIDA to the family business - Ian trained as an actor, got into NIDA, and ended up "resting" (translation: unemployed) his way back into the family herb trade Finding his tribe - Representing Singapore at the first international spice group meeting in New Delhi in 1986, and feeling, for the first time, like the "weird spice guy" wasn't so weird after all The $45 first day - How Ian and his wife Liz sold their home, converted a Rozelle terrace into a shop, lived above it, and opened Herbies Spices on 7 July 1997 The ras el hanout with 21 spices - The unplanned, possibly-haunted origin story of one of Herbies' most iconic blends, made to order and on shelves within 24 hours Asafoetida, aka "devil's dung" - What it actually is, why it smells like a warning label, and why it might be doing more for your digestion than you think The most underrated spices in the pantry - Ajwain seed, Australian lemon myrtle, and roasted wattleseed all get their moment Why chefs are too scared of spice - Ian's theory on why professional kitchens routinely under-season, and the chamula scone incident that proves it "Spicy" vs "spiced" - Why one word might be quietly sabotaging how people think about flavour The next generation - Daughter Kate Hemphill, who tests recipes on her own kids in London and is now carrying the Herbies spice-discovery-tour torch under "Herbie's Kitchen" The smell test: "Smell your spices every time you use them, even the ones you're really familiar with, because that way you will develop a smell memory." His parting advice for anyone who actually wants to understand spice. About Ian Hemphill Ian Hemphill is the founder of Herbies Spices and one of Australia's foremost authorities on herbs and spices, with a family legacy in the trade stretching back to the 1950s. Author of Spice Notes (published internationally as The Spice and Herb Bible), Spice Travels, and co-author with daughter Kate Hemphill of How to Add Flavour, Ian has spent over four decades sourcing, blending, and educating on herbs and spices from Morocco to Cambodia to India. He and his wife Liz founded Herbies Spices in Rozelle, Sydney, in 1997, and have since developed more than 120 original spice blends - every one made in-house, never outsourced. Ian led 19 international spice discovery tours over 25 years before handing the reins to Kate, who now runs "Herbie's Kitchen" in the UK. You can find Herbie's Spices online, in specialty stores across Australia, and in the pages of Ian's books - where 800 pages still aren't enough to cover everything he knows. People & Places Mentioned Rosemary Hemphill - Ian's mother; wrote Fragrance and Flavour, Australia's first published herb book (1959) Liz Hemphill - Ian's wife and business partner; co-founded Herbies Spices in 1997 Kate Hemphill - Ian and Liz's daughter; chef, recipe developer, marketing lead, and runs "Herbie's Kitchen" spice tours in the UK Margaret Fulton - Family friend since Ian was 12; the food writer behind the line "food is not a competition" Christine Manfield & Alex Herbert - Dubbed "The Spice Girls" in an early Sydney Morning Herald piece that put Herbies on the map Herbies Spices - Founded in Rozelle, Sydney in 1997; now based on the Central Coast, NSW Resources & Links Spice Notes / Spice and Herb Bible - Ian's 800-page reference, now in its third edition https://www.herbies.com.au/shop/spice-kits-and-books/the-spice-herb-bible-3rd-edition-soft-cover/ How to Add Flavour - Ian and Kate Hemphill's newest book, built for beginners https://www.herbies.com.au/shop/spice-kits-and-books/books/how-to-add-flavor/ Spice Travels - Ian's account of decades spent sourcing spices around the globe https://www.amazon.com.au/Spice-Travels-merchants-voyage-discovery-ebook/dp/B006IGUTZG/ref=sr_1_1?crid=37ILCPELRZWN8&dib=eyJ2IjoiMSJ9.dnbS4vNT0AgI8uSghfl-hDmvAMOc5kn3qmjzuWMjDdAGWzJADbNgcDZAmCe1wCm9or_HjZ5WxsoiVUy2ceg5G5NO9cg0bn6hBuHrS4-toGm0jKaEkcu_coyWvokxV-0-4PeBhHfAKYBWEvbNuyUo9cix3fAGqXlBEXwVPUiPN77d47jq4OVgt44c1jsgpsiRiBHwLpKihYd7AHKAL0mV05HClVnLAUg4Y5vGJl3F37U.HIEs19H4imHdSOat-zWAULkL-bG0b_dEZqz3ltUalWE&dib_tag=se&keywords=spice+travels&qid=1785899199&s=books&sprefix=spice+travels%2Cstripbooks%2C219&sr=1-1  Herbie's Kitchen - Kate Hemphill's UK-based spice discovery tours and cooking classes https://herbieskitchen.com/ Herbies Spices - 120+ handcrafted blends, herbs and spices - find them online and in specialty stores https://www.herbies.com.au/ Keywords Ian Hemphill, Herbies Spices, Australian food podcast, herbs and spices, cooking with spices, spice expert Australia, spice blends, premium spices, chef podcast, food podcast Australia, lemon myrtle, wattleseed, ras el hanout, za'atar, asafoetida, ajwain, seasoning, flavour, Lucy Allon,  Australian ingredients, Tawnya Bahr, Straight To The Source. Connect with Ian Hemphill  LinkedIn: https://www.linkedin.com/in/ian-hemphill-989a2a101/  Herbie's SpicesOfficial website:  https://www.herbies.com.au/ Facebook:  https://www.facebook.com/HerbiesSpices Instagram:  https://www.instagram.com/herbiesspices/ YouTube: Herbie's Spices https://www.youtube.com/@HerbiesSpices Kate McIntosh, Ian's daughter and co-author of How to Add Flavor, also shares recipes and flavour education through: https://www.herbies.com.au/herbies-blog/ About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry. You can find us:• Straight To The Source podcast: https://lnk.to/jBCTBE • Instagram: https://www.instagram.com/straight_to_the_source/ • Website: http://straighttothesource.com.au @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

Celebrity chef Colin Fassnidge shares his journey from Dublin to Australia, building award-winning restaurants, television, family, mental health and the future of hospitality. People think they know Colin Fassnidge. The TV chef. The Irish larrikin. The straight-talker. But behind the television career is a chef who built his reputation the hard way, through Michelin-star kitchens, iconic restaurants, financial pressure, family life and an unwavering commitment to hospitality. In this episode of Straight To The Source, Tawnya Bahr sits down with Colin for one of his most candid conversations yet. From growing up in Dublin to building Four in Hand and 4Fourteen, Colin shares the lessons that shaped his career, why business is tougher than ever, how television changed his life, the importance of great partners, and why mental health can no longer be ignored in hospitality. Whether you're a chef, restaurateur, producer or simply love great food stories, this episode is packed with honesty, humour and hard-earned wisdom. In this episode, you'll hear: Colin's journey from Dublin to Australia's leading kitchens Michelin-star lessons that still shape his cooking Building Four in Hand and 4Fourteen How television transformed his career. Business failures, resilience and bouncing back Family, fatherhood and finding balance Leadership lessons every hospitality business needs Mental health and his work with WNOW (When No One's Watching)  Why supporting local hospitality has never mattered more About Colin FassnidgeBorn in Dublin, Colin Fassnidge trained in Michelin-starred kitchens before relocating to Australia, where he became one of the country's most recognised chefs. Best known for Four in Hand and 4Fourteen, Colin has also built an extensive television career through My Kitchen Rules, Better Homes & Gardens and numerous food and travel productions. Beyond the kitchen, he's a passionate advocate for hospitality, Manu Feildel, mental health, and supporting local food communities.Connect with Colin FassnidgeInstagram: @chefcolinfassnidgeFacebook: Colin Fassnidge Resources & Mentions WNOW (When No One's Watching) https://wnow.org/ OzHarvest https://www.ozharvest.org/ Better Homes& Gardens https://www.bhg.com.au/ About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry. You can find us:• Straight To The Source Podcast: https://lnk.to/jBCTBE • Instagram: https://www.instagram.com/straight_to_the_source/ • Website: http://straighttothesource.com.au Keywords Colin Fassnidge, My Kitchen Rules, Better Homes & Gardens, hospitality podcast, Food Stories, Travel, Culinary Tourism,   Australian chefs, restaurant business, food podcast,  chef interview, Irish cooking, mental health, leadership, restaurants, Raymond Blanc, hospitality industry, MichelinStar, WNOW (When No One's Watching), Mens Health, Sydney restaurants, Michelin chefs, Logies, Social media, Michelin, Ozharvest, Hospitality, Straight To The Source, Tawnya Bahr, Lucy Allon @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

After more than two decades in hospitality, Amelia Birch has built a business that reflects exactly what she believes in. Amelia is the founder of Famelia, Australia’s only wine bar and bottle shop dedicated exclusively to championing women winemakers and women-led wine businesses. But her journey to Famelia was far from straightforward. In this episode of Straight To The Source, Amelia joins Lucy Allon to share how losing her award-winning restaurant, The Book Kitchen, forced her to rebuild, reassess and create something with deeper purpose. She explains why Famelia became exclusively focused on women-made wine, how conscious consumerism can drive meaningful industry change, and why hospitality should feel welcoming rather than intimidating. The conversation also explores sustainable hospitality, achieving two Food Made Good stars from the Sustainable Restaurant Association, entrepreneurship, motherhood and Amelia’s belief that authentic, values-led businesses can make a greater impact than those focused on profit alone. This is an honest conversation about women in wine, rebuilding after adversity and creating a hospitality business that genuinely stands for something. What You'll Hear in This Episode From The Book Kitchen to Famelia: How losing her award-winning restaurant during Sydney’s light rail construction reshaped Amelia’s career and approach to business. Why Famelia exclusively champions women winemakers: The customer behaviour and industry realities that inspired Amelia to create a wine bar and bottle shop dedicated to women-made wine. The visibility gap for women in wine: Why many customers still do not realise how few women are represented across the wine industry. Making wine more approachable: Amelia’s mission to remove intimidation, gatekeeping and unnecessary complexity from the wine experience. The power of conscious consumerism: How everyday purchasing decisions can support women winemakers, independent producers and businesses with purpose. Purpose over profit in hospitality: Why Amelia measures success through authenticity, community and impact rather than revenue alone. Building a values-led hospitality business: How purpose can guide decisions, strengthen customer loyalty and create a clearer point of difference. Sustainability at Famelia: What achieving two Food Made Good stars from the Sustainable Restaurant Association means and how Amelia is embedding sustainability into daily operations. Leadership shaped by adversity: How business loss, resilience and reinvention influenced Amelia’s leadership style. Motherhood and entrepreneurship: The realities of raising two teenage boys while growing an independent hospitality business. The future of Famelia: Amelia’s ambitions for the business and her broader vision for women in wine and hospitality. Going Straight To The Source: Amelia's powerful definition of respecting provenance, recognising producers and choosing to support the people behind every product. Follow Amelia Birch & Famelia @famelia.wine• @amelia.famelia Resources & Mentions Famelia Wine Bar & Bottle Shop: https://famelia.com.au • Sustainable Restaurant Association – Food Made Good Standard: https://www.foodmadegood.org About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry. You can find us:• Straight To The Source Podcast: https://lnk.to/jBCTBE • Instagram: https://www.instagram.com/straight_to_the_source/ • Website: http://straighttothesource.com.au Keywords Amelia Birch, Famelia Wine Bar, women winemakers Australia, women in wine Australia, hospitality leadership, purpose driven business, conscious consumerism, sustainable hospitality, Food Made Good, Sustainable Restaurant Association, Australian wine podcast, hospitality podcast Australia, female entrepreneurs Australia, Sydney wine bar, sommelier Australia, hospitality sustainability, hospitality leadership podcast, Straight To The Source podcast, Lucy Allon, Tawnya Bahr @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

In this episode of Straight To The Source, Tawnya Bahr is joined by professional game harvester Rob Gallina, founder of Australian Bush Harvest, and chef, hunter and founder of Bush River Kitchen, John Ralley. Together they unpack one of the biggest developments in Australia's wild food industry: the approval of Australia's first mobile game meat processing facility, creating a fully traceable, ethical and sustainable supply chain for wild game meat. From venison, wild goat and kangaroo to responsible harvesting, bush cooking and chef education, this conversation explores Australia’s greatest untapped protein resources. Rob explains how mobile processing will allow premium game meat to move from field to market within 72 hours, while John shares how hunting, foraging and cooking wild food have shaped his approach to hospitality and the dining experiences at Bush River Kitchen. If you're interested in sustainable food systems, ethical sourcing, Australian producers, hunting, or wild game, this is an episode you won't want to miss. What You'll Hear in This Episode Why Australians still know very little about game meat despite having one of the world's richest wild food resources. The story behind Australia's first mobile game meat processing facility and why it's set to transform the industry. How ethical harvesting creates fully traceable, premium Australian game meat. Why chefs should embrace venison, wild goat, kangaroo, rabbit and other game meats. The difference between hunting, harvesting and culling. Why education is the missing ingredient preventing game meat from becoming mainstream. How Australia's export market has limited local access to premium game meat. John Ralley's journey from pastry chef and restaurant owner to chef, hunter and founder of Bush River Kitchen. Rob Gallina's mission: connecting feral animal management with sustainable food production. Why wild venison differs from farmed venison in flavour, texture and nutrition. The importance of nose-to-tail cooking and using every part of the animal. Bush cooking techniques, campfire recipes and cooking with wild ingredients. Why game meat could become a more affordable, accessible protein source for Australian families. The environmental benefits of responsible feral animal management. How Australia compares with New Zealand, Europe and North America when it comes to wild game. The future of Australian Bush Harvest and the growing opportunities for chefs, butchers and consumers. Why provenance, sustainability and responsible sourcing are shaping the future of Australian food. Follow our guests Rob Gallina @australianbushharvest @gameonenterprise John Ralley @bushriverkitchen About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers shaping Australia's food future. Hosted by food experts Tawnya Bahr and Lucy Allon, every episode explores the people, ideas and innovations driving Australian food and hospitality forward. Follow, rate and review Straight To The Source to help more people discover the stories behind Australia's food industry. You can find us: Straight To The Source Food Podcast: https://lnk.to/jBCTBE Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/ Straight To The Source Website: http://straighttothesource.com.au Tawnya Bahr LinkedIn: https://www.linkedin.com/in/tawnyabahr/ Instagram: @tawnyabahr Lucy Allon LinkedIn: https://www.linkedin.com/in/lucyallon/ Instagram: @lucy_allon Keywords: game meat Australia, Australian game meat, venison Australia, ethical hunting, ethical harvesting, Australian Bush Harvest, John Ralley, Rob Gallina, Bush River Kitchen, mobile game meat processing, sustainable protein, wild venison, deer meat Australia, kangaroo meat, wild goat, feral animal management, bush cooking, hunting Australia, Australian hospitality podcast, food sustainability, Straight To The Source. @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

Chef Anna Polyviou doesn't do anything by halves. In this episode of Straight To The Source, host Tawnya Bahr sits down with the bold, unapologetic pastry chef behind Anna's Mess, the dessert that captures exactly who she is. Anna opens up about her wild start as a hungover, almost-fired apprentice at Hotel Sofitel, and how a pastry competition (which she lost) changed the entire trajectory of her career. From there, she went on to win Best Apprentice in Victoria, train under Pierre Hermé in Paris, and build a career spanning international hotels, television, and global brand ambassadorships. This conversation covers it all: coming out as a lesbian in her Greek family, her mother's initial heartbreak over her moving overseas, the launch of her new Greek patisserie Polyviou, her time on I'm a Celebrity... Get Me Out of Here, DJing between dessert plating at F1 events, and why she believes discipline, not talent, is what actually gets you to the top. Honest, funny, and refreshingly real, Anna proves that success doesn't come from playing it safe. Key Takeaways Anna's rocky start as an apprentice, and how she nearly got fired Winning Best Apprentice in Victoria and training with Pierre Hermé in Paris Coming out and navigating family expectations as a Greek woman Building a career across TV, hospitality, and global events Launching Polyviou, her new Greek patisserie in Sydney Life lessons from I'm a Celebrity... Get Me Out of Here Why she says there's no such thing as too many boundaries to push About Anna Polyviou Anna Polyviou is one of Australia's most recognisable pastry chefs, television personalities and food creatives. She first made her name leading the pastry kitchens at Shangri-La Sydney before becoming known nationally through MasterChef Australia and numerous television appearances. Today, Anna balances hospitality consulting, major event collaborations, international food experiences, brand partnerships and mentoring emerging chefs, while preparing to open her new Greek-inspired patisserie, Polyviou. Known for her bold personality, creative energy and fearless approach to food, Anna continues to champion authenticity, innovation and the next generation of hospitality professionals. People & Places Mentioned Hotel Sofitel Melbourne – Where Anna completed her apprenticeship alongside some of Australia's leading chefs. William Angliss Institute – Where Anna studied hospitality before securing her apprenticeship. Pierre Hermé, Paris – The legendary French pastry chef Anna worked alongside after winning an international scholarship. Shangri-La Sydney – Where Anna became Executive Pastry Chef and created the groundbreaking Sweet Street dessert activation. I'm A Celebrity... Get Me Out Of Here! – The experience Anna credits with helping reset her life after one of her darkest periods. Juniper Health – The health and wellness program helping Anna prioritise nutrition and wellbeing. Gema Group – Hospitality and events partner behind Formula One, LIV Golf and major national activations. Polyviou Patisserie – Anna's upcoming Sydney bakery celebrating Greek family recipes with a contemporary twist. About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry. You can find us: Straight To The Source Food Podcast: https://lnk.to/jBCTBE Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/ Straight To The Source Website: http://straighttothesource.com.au Tawnya Bahr LinkedIn: https://www.linkedin.com/in/tawnyabahr/ Instagram: @tawnyabahr Email: [email protected] Lucy Allon LinkedIn: https://www.linkedin.com/in/lucyallon/ Instagram: @lucy_allon Email: [email protected] Have a story to share or a producer we should visit? Drop us a line. We always love hearing from you. Anna Polyviou, Anna Polyviou podcast, Straight To The Source podcast, Tawnya Bahr, Lucy Allon, Australian pastry chef, MasterChef Australia chef, Greek Australian chef, women in hospitality, hospitality leadership Australia, pastry chef Australia, mental health hospitality, chef mentorship Australia, Greek patisserie Sydney, Polyviou patisserie, hospitality entrepreneur, female chef Australia, hospitality careers, Juniper Health ambassador, Shangri-La Sydney pastry chef, Pierre Hermé pastry, Hotel Sofitel Melbourne, Sweet Street Shangri-La, chef resilience, hospitality podcast Australia. @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

What does it take to quit the comfort of Sydney's eastern suburbs, pack a single bag, and talk your way into one of the world's best restaurants, without speaking the language? For Remy Davis, it just takes curiosity, the right contacts, and a willingness to scrub stairs with a metal scourer until you've earned your spot at the fire. In this wide-ranging conversation with Tawnya, Remy traces his journey from shucking oysters at Otto in Woolloomooloo to grilling €600-a-kilo turbot at Elkano in Spain's Basque Country, to cooking for a fully booked Bessie's in Surry Hills, with stints across London, Italy, and a full year in San Sebastián along the way. Three passports. Countless kitchens. Zero recipes (more on that later). He's back in Australia now, buzzing with optimism about Sydney's evolving dining scene, and sitting on something exciting he's just not ready to reveal yet. This is a chef who backs himself and has the passport stamps to prove it. Key Takeaways On backing yourself: "Why not me?" Remy's answer to imposter syndrome is simple: back yourself and take the leap. On Elkano's no-recipe kitchen: Expecting secret formulas, Remy instead found a culture built on intuition, craftsmanship and not a recipe in sight.  On produce philosophy: Spain's markets taught him that great produce starts with people who dedicate their lives to mastering a craft. On kitchen culture: Skills can be taught. Curiosity, respect and work ethic matter most. On travel as a career strategy: Passports help, but curiosity is what opens doors. His advice? Get out and cook somewhere new. On Australia's dining scene: Diners are seeking experiences, not just meals. The venues succeeding are delivering genuine value and connection. About Remy Davis Remy Davis is a Sydney-based chef with stints in London, Italy, and Spain's Basque Country under his belt,  including a formative year at Elkano, one of the world's most revered fish restaurants. He completed his culinary training at TAFE Ultimo and cut his teeth at Otto on the Woolloomooloo wharf before heading overseas to work in Michelin-calibre kitchens. Back in Australia, he was the chef behind the opening menu at Bessie's in Surry Hills, and most recently cooked at Fire Kitchen as part of Vivid Sydney. He's currently working on an unannounced project in Australia at the intersection of food and art. Watch this space. People & Places Mentioned Christopher Thé - Now at Hearthe (formerly Black Star Pastry); started his career at Claude's John Ralley - The mutual connection who helped Remy land London trials; co-cooked with Remy at Fire Kitchen during Vivid Sydney Alex Herbert - Orchestrated Fire Kitchen at Vivid Sydney; Remy's shoutout: "She did a fantastic job. Like an orchestra." Inés Barajan / Sabor, London - The London restaurant that turned Remy's attention to Spain; Sabor means flavour, and it showed Elkano, San Sebastián - The world-ranked Basque restaurant that gave Remy the best year of his professional life. No recipes. €99/kg turbot. Tennis elbow from flipping fish. Zero regrets. Aitor (Elkano) - The head chef who eats with his team — from family to KP — every service. White tablecloth, no exceptions Nathan Sassi & Morgan Mcglone (Bar Copains / Vincenzo's / Bessie's) - The duo who pulled Remy back to Sydney and into the Bessie's project Bessie's / Alma, Surry Hills - Opened January 2025. Fire-focused, produce-driven, built over a year of trans-continental planning About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.  Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia’s food and hospitality industry. You can find us:  Straight To The Source Food Podcast: https://lnk.to/jBCTBE Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/  Straight To The Source Website: http://straighttothesource.com.au Tawnya Bahr  LinkedIn:  https://www.linkedin.com/in/tawnyabahr/  Instagram: @tawnyabahr   Email: [email protected] Lucy Allon LinkedIn:  https://www.linkedin.com/in/lucyallon/  Instagram: @lucy_allon  Email: [email protected]  Have a story to share or a producer we should visit? Drop us a line — we always love hearing from you. Keywords: Remy Davis chef, Straight To The Source food podcast, Tawnya Bahr, Lucy Allon, Elkano restaurant San Sebastián, Basque Country chef, Australian chef overseas, fire cooking Sydney, Bessie's Surry Hills, Vivid Sydney Fire Kitchen, Sydney chef, hospitality podcast Australia, chef career advice, Otto Woolloomooloo, Bar Copains Sydney, TAFE culinary training, OzHarvest,, chef mentorship Australia, Tasting Success Mentoring Programme, San Sebastián food scene, Michelin kitchen experience. @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.